Troubleshooting Common Baking Problems: Expert Solutions

Even experienced bakers encounter problems. Cakes sink, biscuits spread too much, and bread fails to rise. The good news is that most baking problems have identifiable causes and straightforward solutions. This guide will help you diagnose issues and prevent them in future bakes.

Cakes That Sink in the Middle

Few things are more disappointing than a cake that rises beautifully, then collapses into a crater. Common causes include:

Underbaking: The cake looks done on top but the centre hasn't set. The raw batter is too heavy to support the risen structure. Solution: Test with a skewer—it should come out clean. Trust the test, not the timer.

Opening the oven too early: Temperature fluctuations cause partial collapse of the rising structure. Don't open the oven for at least the first two-thirds of the baking time.

Too much leavening: Excessive baking powder or bicarbonate of soda creates rapid rise followed by collapse. Measure leavening carefully.

Too much liquid or fat: An overly wet batter can't maintain structure. Follow recipes precisely until you understand the science.

Overmixing: Incorporating too much air into the batter creates an unstable structure. Mix until just combined once flour is added.

Biscuits That Spread Too Much

Flat, thin biscuits that run together on the tray are a common frustration:

Butter too soft: If butter is melted or very soft, biscuits spread rapidly before setting. Chill dough for 30 minutes before baking.

Warm baking trays: Hot trays from a previous batch cause immediate spreading. Cool trays between batches or use room temperature ones.

Too much sugar: Sugar liquefies during baking, contributing to spread. Check measurements carefully.

Incorrect flour: Using cake flour or very low-protein flour in a biscuit recipe increases spread. Standard plain flour works best.

Oven too cool: Biscuits need sufficient heat to set before spreading completes. Verify oven temperature with a thermometer.

Dense, Heavy Cakes

When cakes turn out more like pudding than light sponge:

Too much flour: The most common cause. Measure carefully using the spoon and level method or weighing.

Overmixing after adding flour: This develops excess gluten, creating a tough, dense texture. Fold gently until just combined.

Stale leavening agents: Baking powder and bicarbonate of soda lose potency. Test by adding to hot water—it should fizz vigorously.

Ingredients too cold: Cold eggs and dairy don't incorporate properly, creating a dense batter. Use room temperature ingredients.

Opening oven door repeatedly: Temperature drops prevent proper rising. Look through the window rather than opening.

Dry, Crumbly Baked Goods

When cakes and muffins are dry rather than moist:

Overbaking: Even five minutes too long can significantly dry out baked goods. Check for doneness at the minimum suggested time.

Too much flour: Again, accurate measurement is crucial.

Too little fat or sugar: Both contribute to moisture retention. Don't reduce these without understanding the consequences.

Oven too hot: Causes the exterior to set before the interior is done, leading to longer baking times and drying. Verify oven temperature.

Bread That Doesn't Rise

When your loaf stays flat and dense:

Dead yeast: Yeast has a limited shelf life. Test by proofing in warm water with a pinch of sugar—it should foam within 10 minutes.

Water too hot: Yeast dies above 43°C. Use water between 35-38°C (warm to the touch but not hot).

Too much salt: Salt inhibits yeast activity. Measure precisely and add salt away from yeast when mixing.

Insufficient kneading: Gluten development is essential for structure. Knead until the dough passes the windowpane test.

Drafty or cold proofing area: Yeast works best in warm environments. Proof dough in a turned-off oven with the light on or in a warm spot.

Tough, Chewy Cakes

When cakes have an unpleasant resistance:

Overmixing: The number one cause. Once flour is added, mix minimally.

Wrong flour type: Using bread flour or high-protein flour in cakes creates excess gluten. Use plain (all-purpose) flour.

Overbaking: In combination with dense texture, this creates toughness.

Pastry Problems

Pastry has its own set of potential issues:

Tough pastry: Overworking develops gluten. Handle pastry as little as possible. Keep butter cold and don't add too much water.

Shrinking in the tin: Pastry was stretched when placed in the tin, or wasn't rested adequately. Rest pastry in the refrigerator for at least 30 minutes before blind baking.

Soggy bottom: The base didn't cook through. Blind bake properly, use metal tins rather than ceramic, and bake on a preheated baking tray to conduct heat to the base.

Muffins That Are Too Dense

When muffins lack that light, tender quality:

Overmixing batter: Muffin batter should be lumpy. Stir until just combined—a few flour streaks are fine.

Batter sat too long: Leavening agents start working immediately. Get muffins into the oven promptly after mixing.

Oven not hot enough: Muffins need a blast of initial heat for that classic domed top. Preheat thoroughly.

Burnt Bottoms

When the base burns before the top is done:

Oven rack too low: Position baked goods in the centre of the oven.

Dark-coloured pans: Dark metal absorbs more heat. Use light-coloured or shiny pans, or reduce temperature slightly.

Oven runs hot: Verify with a thermometer and adjust accordingly.

General Prevention Strategies

Read recipes completely before starting: Understand the process and gather all ingredients.

Use quality ingredients at proper temperatures: Room temperature eggs and dairy incorporate better.

Invest in an oven thermometer: Many ovens are inaccurate.

Measure precisely: Consider weighing ingredients.

Preheat thoroughly: Allow at least 15-20 minutes.

Don't make substitutions until you understand the recipe: Each ingredient serves a purpose.

Keep notes: Record what worked and what didn't for future reference.

With practice and attention to these common issues, your baking success rate will improve dramatically. Remember that even failed bakes teach valuable lessons—and sometimes the biscuits that spread too much or the slightly dense cake still taste delicious.